Open Kitchens
Aesthetics are just as important as functionality when it comes to designing open kitchen concepts. What the diner will and won’t see makes all the difference, as does the look of the equipment and how it relates to front-of-the-house design. It’s truly a collaborative work between foodservice consultants, dealers, designers and manufacturers. Experts from both FE&S and our sister publication, restaurant development + design, tackle the latest trends and ideas together.
Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies Magazine
Panelist
Brendan Spiro
President
Quality Restaurant Corp.
Quality Restaurant Corp, a consulting company founded by Brendan Spiro over 12 years ago to offer creative solutions for the Restaurant and Foodservice Industry. Through this enriching mission, Brendan and his firm have successfully implemented techniques and systems acquired through experience, education, hands-on management and consulting of various start-ups. The venues that compile his career portfolio are a broad example of his expertise and passion that drive a wide diversity of accomplished neighborhood restaurants to full service dining and entertainment establishments.
Brendan has been project lead and Owner’s rep at some of NYC’s most dynamic and magnetic boutique restaurants, fast casual institutions, and ground-breaking collaborative projects. Prior to that, Mr. Spiro held General Manager positions at numerous acclaimed and awarded Food & Beverage restaurants.
Panelist
J. Russell Stilwell
Principal
Next Step Design
J. Russell’s foodservice industry experience spans over 35 years. Starting as a dishwasher, he graduated from the Culinary Institute of America and worked his way up the culinary food chain to sous-chef at the Chevy Chase Country Club. With an interest in the function and flow of kitchens, he entered the commercial equipment business and eventually became CEO of LeBow Restaurant Equipment Co. As Principal of Next Step Design, Russell blends his formal culinary training with his extensive knowledge of equipment to craft highly operational and exciting foodservice designs. A chef at heart, he knows the concerns and speaks the language of those he represents. The firm’s impeccable reputation is truly the result of his passion for the foodservice industry.
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